Wednesday, November 2, 2011

Bistec Empanizado • Breaded Steak

So, I've been absent. VERY absent. It's not that I haven't been cooking.... okay, yes I haven't been cooking, well I haven't been cooking anything new that is. I just can't bring myself to experiment in the kitchen considering how expensive groceries seem to be. Haven't you noticed the prices going up?

Anyway, I realized I haven't posted just plain breaded steak. Now, normally at a Cuban market, I would just ask for Palomilla Steak please, but I don't even know what cut of beef that is to translate it into English. So, when I come across thin cut steaks up here, I buy them and make my daughter's favorite: Bistec Empanizado. We eat it as you see in the picture, but you can also serve it A la Milanesa, topped with a tomato (spaghetti) sauce and melted cheese.

Season your steaks with salt, pepper and garlic powder. You'll need 3 bowls, put bread crumbs (I use seasoned bread crumbs) in the first, a beaten egg (with a little water) in the second and bread crumbs in the third.

Coat your steaks on both sides with the bread crumbs (bowl #1), pass it through the egg (bowl #) making sure to coat it on both sides and then through the bread crumbs again (bowl #3).

Heat oil in a skillet (about 1/4 inch of oil) and fry your steaks til golden brown on both side. Adjust the heat as you go, you don't want your steaks to brown to quickly without cooking fully inside.


  1. OYE CHICA! The cut is beef top round. The same you would use for roast beef. Tell a butcher to order you a whole boneless topp round and have him cut it into steaks for you to your desired thickness. It usually pretty cheap and I buy mine and wrap individiual steaks up in plastic and foil then freeze. You will get alot of steaks for about 40 bucks. Hope it helps you out. Great blog. Just came across it yesterday. Salud.

  2. Mmmm...I can smell it! One of my favorites!

  3. I'm sorry I haven't gotten back to you guys, I didn't even realize I had comments! I need to get back into the rhythm of things.

    Reny, thanks for the tip. I will take note of it!

    Sharline, nice to hear from you. Hope you and your family are well.

  4. How to you say Palomilla choice in english,when you go to the meat market,we had a liborio super market before,but they closed down. Can you please tell me,thank you.

  5. Juana, I've had a difficult time with this. You have to ask your butcher to thin slice sirloin steak no more than 1/4 inch thick. Hope that helps.